Kappa Texturas - Kappa Carrageenan
A gellifying agent used by the likes of Ferràn Adria, whose restaurant El Bulli is widely considered the best in the world!
Texturas is a range of products by Ferràn Adria, whose restaurant El Bulli is considered the best in the world. This range of ingredients allows you to try out the techniques of molecular gastronomy at home, in order to create amazing new textures and recipes.
Gellification is one of the key effects of molecular gastronomy. Kappa is a gelling agent made using dried seaweeds, which can be used to create firm, non-elastic gells. Gells made using Kappa will begin to disintegrate at temperatures above 60°C. Kappa should be dissolved cold, and the solution brought to a simmer. The solution can then by poured over a recipe to create a shell effect.
Accompanied by an explanatory leaflet which provides more information about each of the ingredients in the Texturas range, as well as recipes, advice and instructions for use.
Powdered kappa carrageenan.
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